Chicken and Mushroom Puff Pastry Pie

Ingredients

1 tbsp vegetable oil

8 skinless boneless chicken thighs (you can use breasts but thighs are MUCH nicer)

8 rashers smoked streaky bacon, cut into large pieces

1 onion chopped

250g pack baby button mushrooms sliced

Handful thyme sprigs

2 tbsp plain flour

400ml chicken stock

200ml milk

1 packet frozen puff pastry defrosted

1 egg, beaten

 

Method

Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan. Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour.

Tip the flour into the pan and cook, stirring, for 1 min. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.

Heat oven to 220C. Cover the pie dish with the pastry , using the rolling pin to help lift the. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.